The Vermentino grapes are sourced from the Gallura region – where the vines are cultivated on Guyot trellises at around 350m altitude, and with a south-easterly exposure. The soil is a combination of loam and sand, with additional clay and quartz rocks. At the start of September the grapes are hand-harvested into small crates. They are destemmed and softly pressed at low temperatures, then fermentation takes place in stainless steel over a period of 15 days. The wine spends 6 months on lees, and a further 2 months in bottle before release.

Bright citrus aromas with delicate floral hints and light leesy characters. The palate has fresh acidity, lemon notes and a touch of stone fruit. Mineral and fine with a taut saline finish.